Culinary Terminologies by Chef Rolly Ancha

7/28/2019 Culinary Terminologies by Chef Rolly Ancha

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Chef Rolly Ancha Tutorial Cooking Class

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PREPARATION TECHNIQUES

BAKING BLIND - A process of cooking pie crusts and pastry shells before adding thefillings, sometimes referred to as "baking empty" or "cooking empty." Some pie fillings,

quiche ingredients, or other similar added foods may not take as much time to cook as thecrust or as the pie or a tart, so the crust is baked before the filling is added to give the crustan even consistency and a golden brown appearance. Some fillings can make the crust soggyif they are added to a raw crust, or some ingredients may curdle if baked with the crust, andthere are many fillings that do not require any cooking. Precooking a crust can also help incontrolling any shrinking that may occur during the baking process.

Prior to blind baking the shell, pie weights should beplaced around the bottom of the formed shell to keepit from puffing up, curling or the sides from crumblinginward. The shell should then be covered with foil orparchment paper to keep the weights from baking into

the dough. The pie weights can consist ofcommercially produced strings of linked steel beads orhousehold supplies of dry beans, rice, or pennies that

are commonly used for the same purpose as manufactured pie weights. The weights and foilor paper are removed approximately 5 minutes before the baking time is finished to allowfor the bottom and the crust to fully finish baking.

BEATING - In cooking, the term refers to the actof mixing or stirring ingredients rapidly until they areblended. For example, egg whites can be beaten until

they are light and airy and the volume has increased.

BLENDING - The process of combining two or more ingredients together so that theylose their individual characteristics and become smooth and uniform. For example, cakebatter is the result of dry and liquid ingredients that are blended together in a uniform

mixture. CRIMPING - The process of pressing together the side and top crusts of a pie, usually by

pinching the pastry together in a fluted pattern. The crimped, outer edge is thicker than anyother part of the crust so it helps to hold the filling inside the pie.

DREDGING - The process of pulling foods through dry ingredients to coat them beforecooking. Flour is the most common dredge used, but other ingredients can be used as well.For example, chicken pieces can be dredged through flour, herbs, spices, or breadcrumbs sothe pieces achieve a browned, crispy coating after being cooked. Fish fillets, bonelesspoultry, pork cutlets, and veal cutlets are some of the foods that are often dredged in dryingredients before cooking.

There are several reasons for dredging: the coating applied to the food acts as a barrier that

keeps the food from sticking to the pan as it cooks; it enables the exterior of the food tobecome crisp and darken evenly without burning; and it prevents the food from becomingtough-textured.

Dredging should occur just before cooking. The coated food should not remain sitting toolong before cooking, which could make the coating soggy, preventing the food from cookingeffectively.


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The dry ingredients should be placed on a food mat or in a shallow pan, which makes thedredging process easier. The food should first be lightly dried before dredging. All of the dryingredients can be mixed together andthen the food can be dredged through themixture. An alternative method is to first

apply any seasonings, such as salt, pepper,herbs, or spices to the food and thendredge the food in flour. This procedureenables each piece of food to be preparedwith the desired amount of seasoning,rather than relying on the seasoning to beevenly distributed in the coating mixture.The food should be dredged through theflour on all sides, providing an evencoating over the entire piece of food. It is important not to heavily coat the food, but simplyapply a light, even coating that will insure that the food achieves a golden brown appearanceand a tasty coating when cooked.

FOLDING IN - The process of blending a light ingredient, such as beaten egg whites, intoa heavier ingredient by lifting from underneath with a spatula or spoon In order to foldingredients properly, the heavier ingredient is placed at the bottom of a bowl and the lighterabove. A motion commonly used to fold the ingredients involves starting at one side of thebowl, moving downward and then across the bottom to the opposite side, enabling theingredients on top to be brought down into and replacing the ingredients on the bottom.The bowl is then rotated a quarter turn and the motion is repeated. It is important not tocompletely blend the ingredients together. For example, if beaten egg whites are blended toothoroughly, the egg whites will lose their volume.

GLAZING - 1) Refers to a flavourful coating that forms on food as it is cooked. The glazemay be the result of basting food with a liquid, such as a meat stock, during the cookingprocess.

2) A glaze may also refer to foods that are coated with substances to give them a moresubstantial coating, such as a covering of chocolate. Glazes can also be created to make fooditems more aesthetically pleasing such as adding an egg wash to some baked goods toproduce a shiny, golden brown glaze.

3) The application of a coating to pottery cooking pots in order to seal the suface, providinga shiny appearance to the texture. Glazed or unglazed pottery sold in the U.S. requires a labelshowing it is lead-free. To test if a pot is lead-free, purchase commercial products that can beswabbed onto the surface to check for the presence of lead.

Honey Glaze

White Frosting GlazeGlazing a Ham


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GRATING - The process of transformingsolid, firm food items into small pieces byrubbing the item against a gratinginstrument. A grater is a hand held metaldevice that contains numerous raised slots

of varying sizes that cut food items intosmall pieces as the food is being rubbedacross the surface of the grater. A foodprocessor can also be used to grate foodsand it may be preferred for food items thatare difficult to grate on a manual grater.

GRINDING - The process of breaking solid food items into smaller particles. Specialequipment is available to grind different types of food such as a meat grinder for meat, acoffee grinder for coffee beans, a pepper mill for grinding peppercorns, and a foodprocessor, which is used to grind many different types of food.

Coffee GrinderElectric Meat Grinder

Pepper MillFood

Processor

KNEADING - A method of mixing pliable dough by stretching, folding and pushing inorder to form gluten in the flour. The gluten is required for proper bread rising, as it formselastic strands that keep the gases in the dough enabling the dough to rise. Kneading isgenerally performed by hand, but can be accomplished by electric mixers and food

processors that have the proper attachments.


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MARINATING - The soaking of food, such as meat, vegetables, or fish, in a flavoredliquid for the purpose of flavoring and tenderizing foods before cooking. A proper marinade

should contain an acidic ingredient, such asvinegar or wine; an oil, such as olive or canola;and seasonings, such as herbs and spices.

Citrus fruit juices may be substituted for thevinegar or wine to provide the acidicingredient that is necessary to soften the fibersof the food. During the marinating process,the food is refrigerated in a covered containerconstructed of materials that will not reactwith the acidic ingredients. Ceramic, glass, orplastic containers are the best choices. Metalcontainers, such as aluminum, should not be

used because the acidic ingredients of the marinade will react with the metal. After the foodas been marinated, the marinade should be discarded and should never be reused for otherpurposes.

PUNCHING DOWN - To deflate fully risen dough by using your fist to press down in thecenter of the dough, forcing the air out before shaping it.

SCORING -To make shallow cuts in the surface of meat, fish, bread or cakes. The scoringhas several purposes, such as decorating the food, tenderizing, to aid in the absorption offlavor when marinating, and to allow fat to drain from meat while cooking. Cakes are scoredto indicate where the cake should be cut without actually cutting it.

STRAINING - To remove undesirable particles from a liquid, to separate liquid from othersolids or to seperate various contents from other contents such as removing smaller particlesfrom larger particles. When a food item is Strained, the contents are poured through a sieve,a perforated utensil or a fine-meshed cheesecloth.

Metal Strainer

SIFTING - The preparation procedureof passing a dry ingredient such as flour or sugarthrough a mesh bottom sieve. This process

combines air with the ingredient being Sifted, making it lighter and more uniform in texture,which improves the baking or food preparation process. When Sifting, there are various

utensils that can be used to assist with the process. Various types of sieves work to Siftingredients however, the typical Sifters that provide the best results include drum sieves orsmall trigger activated Sifters. A triggeractivated Sifter holds contents to be Siftedwhile the hand activated trigger rotates aSifting mechanism which pushes thecontents through a sieve screen to thepreparation surface below.


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TENDERIZING - A process to reduce the toughness of meat fibers in a cut of meat.Tenderizing breaks down the meat fibers and softens the meat, making it easier to chew andmore palatable. Tenderizing can occur before meat is sold, during a preparation process, orwhile it is cooking. Some of the methods used are aging processes, marinating the meat in

acid-based substances, using commercial meat

tenderizers or by cooking the meat very slowly.Meat can also be tenderized with the use of meatmallets or meat utensils that are typically made ofsteel or similar alloys. The tenderizing toolsresemble a hammer-like handled utensil and aremade with a flat or point-protruding surface thatcan be pounded into the meat to break apart themeat fibers. .

Tenderizer tools and Tenderizer Powder

TRUSSING -To tie meat or poultry with a string, which may be woven through the birdparts by using a needle threaded with thestring, in order to create a more compactshape to the food being prepared. Typically,the wings and legs of poultry are tied ortrussed securely against the body to enable amore compact shape for the bird to beevenly cooked. Trussing utensils may also

include skewers or pins that are usedinstead of string to hold the bird partstogether. .

WHISKING - means to stir rapidly with a utensil made of looped wires (a whisk). Thisbeats air into the dish and makes it lighter.

The process of using a whisk toblend ingredients together or toincorporate air into ingredients toincrease their volume.


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COOKING METHODS BAKING - making bread or cake or pastry etc. ; cooking by dry heat in an oven BASTING - a technique for moistening the surface ofroasting meat, roasted chicken or

other roasted items, with pan drippings, stock, butter or some other liquid. In addition topreserving moisture, basting adds flavor to the surface of the meat.

Basting is usually accomplished by using a basting spoon or basting brush (compare prices)to apply the liquid to the meat. Some chefs prefer not to baste, because it requires openingthe door of the oven each time, which lowers the oven temperature and interferes withcooking.

BLANCHING - The process of briefly cooking food in boiling water or steam and thenimmersing the food in ice cold water or frozen storage to stop the cooking process.Blanching brings out the color in vegetables and helps to maintain their nutritional value,which can be lost with overcooking. Blanching is also useful for loosening the skins of fruitsand vegetables so that the skins can be removed easily. When blanched, food is heated to atemperature that is sufficient to decrease any enzyme activity that is occurring and effectivelyreducing the flavor or texture of the food.

Blanch in Boiling Water Ice Water Bath

BOILING - Cooking with complete immersion of food in water in high temperature BRAISING - A method of cooking in which food is

first seared in oil or fat using an open pan and is thenslowly cooked in a small quantity of liquid with the pancovered. It is important that the cooking vessel isequipped with a tight fitting lid so that the liquid doesnot evaporate. Braising is a process that maintains thenatural juices and flavors of the food while tenderizingthe ingredients.

BROILING - A method of cooking using direct heat,which is much like grilling except that the heat source is over the food instead of under it.Unlike methods that use cooking oils, such as frying or sauteing, Broiling uses a broiler pan

and the heat source in the broiler to produce a crispyouter surface while still allowing the interior to reach arequired degree of doneness as well as retain juiceswithout drying out. If a broiler pan is not available, usea wire baking rack that is placed within a pan that cancatch the drippings. It would be wise to line the panwith aluminum foil to assist with the cleanup following

thebroiling.This type

of cooking is best for cuts of meat that are thinand lean such as fish, meat chops, poultry cutlets,and other similar items. However, if the cut is solean that the lack of fat results in a decrease offlavor, the food can often be improved with theuse of a glaze, a food paste or a marinade.

Broiler Pan
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FRYING -to cook in a pan or on a griddle over direct heat, usually in fat or oil. PAN-FRYING - A method of cooking that involves that use a heavy pan containing a

small amount of fat that is used for cookingfoods over moderate heat The fat whichhelps to prevent the fried food from sticking

to the pan, is heated until it is very hotbefore food is added to the pan. Thisprocedure is undertaken to quickly seal injuices in the food as the fried crust enclosesand keeps the inner meat moist. Food isgenerally cooked until brown on one side,then turned over so it can be cooked untilbrown on the other side.

SHALLOW-FAT FRYING -The cookingof food in a small amount of fat or oil in a shallow pre-heated pan, or on a metal surface, at a

high temperature. DEEP-FAT FRYING - The process of "dry" cooking food totally covered in hot cooking

fat or oil. This process produces evenly cooked food with a golden, crisp surface on theoutside. While the moisture on the inside of the food which acts to repel the oil is heatedand boils, the food steam cooks, making it moist and tender. The temperature of the oil isimportant in order to achieve the best results. If the oil is not hot enough, the food cookstoo long and may absorb some of the oil or it may not be cooked in the proper amount oftime. If the oil is too hot the oil may penetrate the food and become absorbed into the food.Also, the food may burn as the water is forced out of the food, making it dry and oily. Thebest temperature for the oil is 350F to 375F, depending on the temperature of the foodbeing fried and the amount being cooked. Some of the foods commonly cooked by deepfrying include, pastries such as doughnuts, fish, shellfish, vegetables, meat, and poultry.

POACHING - To cook a food, such as eggs, fish or meat in a liquid that has been heatedto just below the boiling point so the liquid is barely moving while the food is being cooked.Typically, as temperature setting that simmers the liquid is sufficient. A small amount ofliquid is added to a pan containing the food so that the food being poached is fully coveredwith the liquid but not much more than only a slight covering. Liquids such as water, foodstock or syrups can be used to Poach foods to produce a more tender textured result. Inaddition, the food being poached adds or infuses the liquid with flavors from the food,which can then be used to make other food dishes, such as stew or soup by addingadditional ingredients which may include pasta or vegetables. Common foods that are

poached include fish, meat, poultry, and eggs. When poaching eggs and fish, adding a littlevinegar or lemon juice to the liquid will help keep them firm.

SIMMERING - Cooking with complete immersion in water but below boiling point STEAMING - Cooking with the food placed over steam from boiling water ROASTING - is a cooking method that is typically reserved for superior cuts of meat like

beef tenderloins, rib roasts, loins of pork and so on. Whole poultry is frequently roasted, too,but this can be tricky as breast meat is drier and cooks faster than leg meat

SAUTING - Complete or partial cooking of food but food does not change colour.Cooking is done with low heat, little fat and with the juice of the food

STEWING - Complete cooking of food in an equal mixture of oil and water STIR-FRYING - Partial or complete cooking with fat and at a high temperature for a shorttime


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KITCHEN UTENSILS

WHISKA kitchen instrument manufactured with a series of thin metal wires, each formed into aloop so both ends of the wires attach to a handle. The loops, which are placed in slightlydifferent directions from each other, form a rounded bulb shape. Whisks are used to blendingredients together quickly or to incorporate air into ingredients such as egg whites or heavycream in order to increase the volume of the mixture.

There are a variety of different types, shapes and sizes of whisks available depending on therequirements for their use. Some of the most common whisks include: Ball, Round Baloon,Oval Baloon, Coil, Flat End, Flat, French, Piano, Twirl, Whisk with a ball, Dough, Beverage,Twig, and Thermometer whisk. Typically made of stainless steel or hardened plastic, manywhisks are available in small or large sizes, with some containing electronic sensors.Electronic sensors that measure statistics such as the temperature of ingredients is of valueto many food preparers as they mix foods such as custards, chocolates, or meringues that

require whisking the mixtures at specific temperatures.A utensil similar to a whisk known as a whip is often used that is basically a larger version ofa whisk. Whisks range in size from 6 to 24 inches in length while a whip ranges in size from24 to 60 inches in length.

Ball Whisk

Plastic Whisk

Balloon Whisk - Round

Double Balloon Whisk - Round

Whisk With Ball

Balloon Whisk - Oval

French WhiskCoil Whisk


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Flat End or Sausepan Whisk

Flat Whisk

Piano Whisk

Small Piano Whisk

Twirl Whisk

Dough Whisk

Beverage Whisk

Thermometer Whisk

Birch Twig Whisk

KNIVESHere is a list of different types of knives and their uses. So open your kitchen drawer and seeif you have these knives.


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Paring knife- Every kitchen should have a paring knife.A multipurpose knife used for small jobs such as topping and tailing vegetables, removingskins from onions and preparing small fruits.

Turning knifeYou wont always find these in home kitchen but an essential if you aremaking a unique style presentation.A turning knife has a very small curved blade designed to turn vegetables into a barrelshape for presentation purposes.

Filleting knifea filleting knife has a medium-length blade that is narrow and flexible so itcan bend while running along the bone structure of fish, particularly flat fish.

Boning knife- A boning knife has a short to medium blade that is pointed at the end.It should be strong and rigid, not flexible like a filleting knife. The point is designed to getclose to bones and cut away the meat.

General chefs knifeThis is my favourite knife. It is a multi-purpose knife.It can be used on many different commodities such as vegetables, fruits, meat and poultry.The knife can be used across a variety of cutting techniques, including chopping, dicingshredding and slicing.

Palette knifeI dont know why it is call a knife but this knife is not designed for cuttingpurposes. It is blunt but flexible, it is used for manoeuvring around tricky situations. For

example: it is used to turn items over during the cooking process for example sautedpotatoes. It is also used for lifting food from the pan to plate.The second use is spreading, for example butter to bread, cream to a cake. A palette knife isusually fairly long, although they vary quite a lot in length and is flexible so it can getunderneath food items..Carving knife- it has a long, thin blade, the knife should be very sharp to ensure neat,accurate and efficient cutting.It usually comes with a carving fork which is larger and stronger than a standard fork. It isdesigned to support the meats while they are being carved.

Serrated knife- This knife comes with serrated edges are designed to slice certain foods likebread or vegetables with firm skins such as tomatoes and capsicums.Serrated knife have a long thin blade to assist in the sawing type motion required whenslicing.

POTATO MASHERA kitchen utensil used to puree potatoes after they are cooked or to puree other soft foodsfor making food dishes requiring a smooth textured ingredient. Potato mashers are typicallymade of stainless steel or nylon and are available in a variety of different styles, all working


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equally well. When making mashed potato dishes, mashed sweet potatoes, or to pureeingredients to make baby food, a sturdy masher makes the preparation process very easy.

DEEP-FRYERA type of kitchen utensil that can be used to heat cooking oils (fats) so foods can becompletely covered in hot oil to be fry cooked, also referred to as "deep fat fried". DeepFryers, which may be known as Deep Fat Fryers or Flash Fryers, are built for home use andcommercial use, the difference typically being size and features. Home fryers are smaller in

size with smaller oil capacity chambers and are built to fry less amounts of food so individualportions or servings for only a few can be fried. Commercial varieties will often containlarger capacity oil chambers for greater amounts of food. Deep Fryers may consist simply ofa deep walled pot made from cast iron, black steel or stainless steel that are used onstovetops. These pots at times have fry baskets that fit within the pot to hold the contentsbeing fried while other pots may simply use nest baskets or slotted spoons to place andremove foods from oil chambers/pots as they cook. In addition to stovetop fryers, manysmaller Deep Fryers are built as electrical appliances so the cooking can be accomplished ona countertop. Larger electrical Deep Fryers also are made for both home or commercial use.The larger units may be self contained countertop units with one or two removable frybaskets or larger versions for more heavy-duty frying tasks such as for use in restaurants.

Countertop Fryers have electrical components built into the unit that control thetemperature and allow for different settings for various types of food. Digital temperaturecontrols are common with adjustable thermostats that keep the temperature maintained. TheDeep Fryer may also be built with zoned temperature controls to keep the heat consistentthroughout all areas of the Fryer. Temperature controls may have ranges that begin at 300Fand almost reach 400F or more at the upper end. For home use, the cooking oil in manyDeep Fryers will heat to over 300F within 10 minutes. With the ability to maintain lowertemperatures, some Deep Fryers can be used as fondue pots where the temperature settingrequires keeping contents only melted and not cooked.

When selecting, consider the value of the Fryer holding larger amounts of oil so as food with

a cooler temperature than the oil is added, the heat of the oil is not reduced as rapidily as it iswith smaller amounts of oil. By decreasing the drop in temperature from the food that isadded, the Fryer can be recover faster to decrease the cooking time. Also, a larger capacityallows for fewer batches to be fried. Other features that are of value to consider in DeepFryers is the oil drainage system with the Fryer. Some models have containers and drainingsystems making the removal of the hot oil safer and easier so it can be drained through anoutlet into a storage container rather than requiring the tilting of the cooking chamber or oilpot to drain the oil.

Deep Fryer

Utensils -Bird's NestFry Basketto make

Asian Nestsfor foods


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STIR-FRYING PAN- A round, deep pan that may have straight sides with a slightly rounded base or morecommonly a round base that slopes out and upward. Used for cooking of numerousingredients that may be prepared on a stovetop or at the dining table, stir fry pans areavailable with several different sized handle lengths that can be selected to match the

cooking process. Stir-fry pans allow heat to be well distributed across the base while thesloping sides make it easier to stir and turningredients as they cook. Pans made of steel thathave flat-bottomed bases with long handles areideal when cooking ingredients at hightemperatures. The Asian pan referred to as a"wok" is one traditional type of stir-fry panwhile other versions are often available withbases and sides that are thicker in substance, notas curved, nor as deep as the wok pan. Cooks, who are able to toss the ingredients in the panupward and prevent oils from splattering while cooking, prefer the lighter weight androunded base of the wok. In many instances the wok pan may work best over open flamesrather than electric stoves.

Stir fry pans are often used to prepare and quickly sear multiple ingredients that go welltogether including various meats and vegetables mixed with sauces. Although skillets and frypans may at times be used for preparing stir-fried foods, it is the actual stir fry pan that is thebest tool for cooking food in a small quantity of oil and for retaining the colors and texturesof the various ingredients.

CUTTING BOARDA hard surfaced kitchen tool that is generally made of wood, wood laminate, composites, orplastic materials and is used as a surface for cutting, slicing, chopping, or mincing food

products. Wood, composite materials and plastic (polypropylene, polyethylene, polyacrylic,and polystyrene) Boards come in a wide variety of thicknesses, shapes and sizes to fit avariety of different preparation and storage needs. Some Cutting Boards contain a groovearound the entire surface of the Board, which allows food juices to be retained so they don'tspill onto the adjacent surfaces.

Wooden Cutting Boards must be thoroughly washed after food has been prepared on theboard, since wood has a tendency to retain food particles or absorb moisture that can causebacteria growth resulting in Salmonella and E. coli. illnesses if not removed. Colored plasticCutting Boards are commonly made of a poly substance that is soft and not damaging toknives as well as washable and dishwasher safe for thorough cleaning. However, like wood,bacteria can also grow on plastic. Therefore, the most important rule is to always clean theBoard thoroughly after each item of raw meat, poultry, fish, shellfish, and other foods havebeen placed on the Board so they do not cross contaminate another item.

Wooden Cutting Boards will have a tendency to become dry and crack as they age. Periodicuse of a food-safe or food-grade mineral oil available at drug stores, helps to restore theCutting Board. The oil can be rubbed into the wood to lengthen the life of the board andassist with keeping the board from drying out after repeated washings with water andsolvents. It is often suggested that the mineral oil be warmed first by placing the bottlecontaining the oil in a bowl filled with warm water. Allow the oil to warm to the watertemperature and then moisten a soft cloth with the oil and rub it onto the board. After theoil has remained on the Cutting Board for 4 to 6 hours, wipe off the excess oil and allow the

Board to cure overnight before using.Several procedures that will assist with the safe use of Cutting Boards include the following:

Consider using separate boards for each different food category being prepared, suchas meats and seafood while using other Boards for vegetables and fruits that are notbeing cooked.


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When preparing food on one side of a Cutting Board, don't turn the board over touse the reverse side to prepare new ingredients, thinking that the other side may beclean and free of contaminates. Most often the reverse side will not be clean.

Always clean the surface and sides of the Board after foods have been prepared onthe Cutting Board by using a combination of hot water and a soapy cleaning

solution. Rinse the Board thoroughly. It is also advisable to periodically sanitize theBoard with a cleaning solution made from a teaspoon of bleach or undiluted whitevinegar added to a quart of water. Apply the sanitizer solution liberally, allowing it tocompletely drench the Board and then air dry or wipe dry.

Boards can also be cleaned deeper by placing plastic boards in dishwashers as otherutensils are being cleaned. Wooden Cutting Boards can be placed in a microwaveoven for 5 minutes.

As the Cutting Board ages and begins to develop deeper score marks that can holdbacteria, it is a good practice to discard the old Board. Bacteria can remain in thecracks or crevices of these boards, despite a thorough cleaning, so it is important torealize when to replace Boards that show excessive wear from knife marks.

Poly Cutting Board

Wood Cutting Board

Bar Cutting Board

Herb Mincing Board

Curved Cutting Board

Antimicrobial Cutting Board

BAKEWARE

Bakeware Pan SizesWhen you are preparing to create a recipe that requires the use of bakeware, you should first determinewhether you have the proper size pan. There are many different types of bakeware, such as, round pans,square pans, rectangle pans, tube pans, bundt pans, jelly roll pans, loaf pans, springform pans, roastingpans, and casseroles. Your recipe will suggest that you use a certain size and type of pan. If you do not havethe pan requested, you can generally substitute a similar size pan without any problem. The informationbelow will help you make the appropriate substitution.


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Select a pan that is as close to the same size as the pan the recipe indicated to use. The pan shouldhave approximately the same volume capacity and when filled, the ingredients should be close tothe same depth as they would be in the original size pan. To find the surface of a pan use theequations below:

If the pan is close in size and volume to the original, the cooking temperatures and times shouldnot have to be adjusted.

When measuring a pan, measure from inside edge to inside edge so that you are not including thethickness of the sides in your measurement. Measure the depth by placing the ruler inside the panand measuring from the bottom up to within inch of the top edge. If the pan has slanted sides,be sure to keep the ruler straight and do not slant when measuring.

Measure volume by filling the pan with water and then pouring the water into a measuring cup tomeasure how much water is in the pan, or you can also measure the water as you pour it into thepan.

Be careful substituting a pan when the recipe indicates that a tube pan should be used, such as anangel food cake pan or a bundt pan. Generally the recipe requires this type of pan so the heat isdistributed properly. This is necessary for the food to get to its proper doneness.

If you select a glass bakeware dish or a dark, non-stick pan, reduce the oven temperature by 25F. If selecting a pan that results in the depth of the ingredients to be thinner, reduce the cooking time

by 10 to 15 minutes. If the depth of the ingredients is thicker, increase the cooking time by 10 to 15minutes. Be sure to use the visual indicators to test for the proper doneness.

If a casserole dish has to be substituted for a different size when making a savory dish, use the sameguidelines as for baked goods. Use a dish that holds close to the same volume and if you substituteone that will affect the depth of the ingredients, adjust the cooking times to use less time forthinner depths and more time for thicker depths.

Keep in mind, when selecting a substitution according to the pan's volume , that you need to allow roomfor expansion of certain foods as they cook. Certain types of food need more room for expansion thanothers. Fill the pan as directed by the instructions on the recipe. If you select a pan that has a comparablevolume to the original size suggested by the recipe, it should allow the necessary room for expansion.

Bakeware Materials

Bakeware can be found made from several different materials. Each can have a different effect on theoutcome of your baked goods. A dark colored surface on the bakeware will cause the food to brown moreeasily because it absorbs the heat of the oven. An aluminum pan conducts heat evenly but its shiny surfacereflects the heat, resulting in food that does not brown well.

Types of Bakeware

There are many different types of bakeware available for baking a variety of baked goods. Some types are

essential in producing the desired end product and some bakeware can be used for several purposes.Bakeware can be found made of many types of material, such as tinned steel, stainless steel, glass, siliconeand stone. The type of material the pan is made from can have an affect on the cooking times ortemperatures, requiring that they be adjusted. See Bakeware Materials above to find out which materialsmay affect the cooking times or temperatures. Shown below are several types of bakeware with adescription and common use for each.

Baking Dish

Glass Baking Dish

A flat pan with straight sides that are or taller, whichis used for baking food in the oven. There are manysizes and depths available, but the most common sizes is9 x 13 x 2 inches. Other common sizes include: square

pans 8 x 8 inches in size or rectangular pans that are 7 x11 inches, 10 x 15 inches, and 12 x 18 inches by 1 or 2inches in depth. Baking pans are used to hold runnybatters, such as cake batter and thick solid masses offood, such as savory hot dish recipes. The foods areplaced in the pan and the baked in the oven. Bakingpans are available in a variety of sizes, materials, surface
http://www.recipetips.com/kitchen-tips/t--585/types-of-bakeware.asp#materialshttp://www.recipetips.com/kitchen-tips/t--585/types-of-bakeware.asp#materials


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Stoneware Baking Dish

textures, and colors. Typical foods that are prepared inbaking pans include: cakes, brownies, bars, cornbreads,lasagna, egg dishes, cobblers, potato dishes, meats,poultry, and fish.

Baking Sheet

Flat Baking Sheet

Baking Sheet with Sides

A flat pan or sheet of metal that is used to bakeproducts that are thick or stiff enough to stand on theirown, such as cookies, freestanding breads, biscuits,pastries, and meringues. Baking sheets, which are alsoreferred to as cookie sheets, consist of a metal sheet thatis flat with one or both of the short ends containing aslightly turned up lip that is used to aid in handling the

sheets. Baking pans with inch sides all around areoften referred to as baking sheets or cookie sheets also.They can be used in the same manner as a flat bakingsheet but they can also be used for baking runny batters.

Bread Pan (Loaf Pan)

Standard Bread Pans

Lo-Fat Loaf Pans

A baking pan, rectangular in shape and deep walled, thatis used to bake a single loaf of bread. Bread pans aretypically made from aluminum, steel, glass, pottery, orstoneware. They are produced to make a semi-crispcrust with an evenly textured crumb, however not allpans are effective in doing so. Bread pans range in sizefrom 5 to 14 inches in length and 3 to 5 inches in width,with a 2 1/2 to 4 inch sidewall. A standard one poundloaf pan is 8 1/2 x 4 1/2 x 2 3/4 inches in size. Smallersized pans work well for making gift or dessert loavesthat can be cooked in less time. The larger loaf pans arealso often used to bake meat loaf. Bread pans are also

referred to as loaf pans.

Lo-Fat Loaf Pan - A loaf pan made as two separatepans, one fitting within and above the bottom or basepan. The insert piece allows grease to drip to the lowerpan and away from the food. This pan is typically usedfor a dish such as meat loaf but the bottom pan can beused on its own for baking bread.


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Brioche PanA type of pan or mold with fluted sides that is used toform the base of the traditional French bread known asBrioche. When making Brioche, a French dough isprepared with a light yeast and portionally largeramounts of butter and eggs. It is baked using a Briochepan or mold to form the alternating columns on thebase of the bread.

Bundt Pan A heavy-walled baking pan formed with a decorativeindented curvature and a hollow tube in the center. Theheavier walled construction and hollow center tubeallows cake batters to rise and bake more uniformly,creating a golden crust on the outside of the cake. After

the ingredients are baked, the pan is turned over so thefirm cake falls out onto a plate or counter, producing adecoratively shaped cake. This pan is generally used forbaking coffee cakes and sweet cakes, referred to asbundt cakes.

Cake Pan

Rectangular Cake Pan

Square Cake Pan

Round Cake Pan

A baking pan commonly found in every kitchen. Cakepans can be round, square, or rectangular and areavailable in several sizes. Probably the most popular isthe 9 x 13 x 2 inch rectangular cake pan that is used tobake cakes, bars, and savory dishes, such as lasagna.Standard square cake pans are 8 or 9 inches wide and 1 inches in depth. Round cake pans are used to makelayer cakes and are generally found in 8 or 9-inchdiameters and are 1 inches in depth.

Doughnut Pan A pan that is constructed similar to a muffin tin exceptthat the cups have a rounded bottom and a stem that

comes up in the center of each cup to create the hole inthe doughnut. The pan helps produce a lower caloriedoughnut because they are baked rather than fried in oil.The doughnuts can be eaten plain or glazed, frosted, orrolled in powdered sugar. The pan is typicallyconstructed of metal or silicone non-stick materials andis available in 6 or 12 cup sizes. It is also found spelled


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as Donut Pan.

Flan PanA shallow pan that has shallow sides that are generallyfluted to provide a decorative edge to the item beingbaked. They are available in different materials, such as

tinned steel, steel with non-stick coating and ceramic.The fluted sides of the flan pans are slightly slanted andsome varieties have a loose bottom. They are available ina range of sizes between 6 and 12 inches in diameter,and they are also available in a single serving size, whichrange in size from 3 3/4 to 4 3/4 inches in diameter.The flan pans are used to make flans and other dishes,such as tarts, cobblers, and quiches. The small individualflan pans are used to make single serving cakes,cobblers, breads, and tarts. the flan pan is also referredto as a Maryann Pan.

French Bread Pan A type of metal or aluminum pan that is 16 to 20 inchesin length and formed with a curved base so that longlengths of dough can be laid horizontally in them to bebaked into baguettes. Some pans are double or triple-formed for several loaves to be baked at once. If madeof metal, the pan may have numerous small holes thatare perforated throughout the metal to allow steam toescape while the bread is baking in order to assist inmaking the crust a deeper brown in color and crispier intexture that is familiar to traditional French crust. The

pan is available constructed with non-sticking metalsurfaces as well as porus clay stoneware.

elly Roll Pan A large rectangular shaped baking pan with shallowsides, which generally have a rolled rim. The mostcommon size is 10 x 15 inches but larger sizes areavailable, such as 12 x 17 inches and 13 x 18 inches.They have shallow sides that are 3/4 to 1 inch deep.They are found made from a variety of materials, suchas aluminum, stainless steel, or steel. Many have a non-stick surface. It is designed to bake a thin cake that iscoated with a layer of jelly and then rolled up into whatis known as a jelly roll. It is commonly used for bakingsheet cakes, cookies and pastries.

Muffin Tin

Non-Stick Muffin Tin

A type of pan used for baking muffins. The pan typicallywill have 6 or 12 individual round pockets or holdersconnected to the tin and formed in the shape of amuffin. The muffin batter is poured into the individualpockets and as the muffin bakes, a top forms over thepocket while the base of the muffin is baked in theshape of the cup. Muffin tins are also often used to bakecupcakes. The tins are commonly available in 3 sizes

ranging from those that bake a small or miniaturemuffin that is 1 to 2 inches in diameter, standardmuffins that are 2 3/4 inches and large muffinsapproximately 4 inches in diameter. Individual muffincups made from silicone are also available for bakingindividual cupcakes and muffins. Muffin tins may alsobe referred to as muffin pans.


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Silicone Muffin Cups

Muffin Top PanA muffin tin that has shallow cups that areapproximately 1/2" deep. If you prefer the crusty top ofthe muffin, this pan will produce basically just the top ofthe muffin. Its shallow cups allow the top to bake upbrown and crusty while eliminating the finer crumbbottom. It is available in 6 cup or 12 cup pans. This pancan also be used to bake single serving toaster cakes andindividual buns. It is sometimes referred to as a bun pan.

Pie Plate

Aluminum Pie Plate

Glass Pie Plate

A round baking dish with shallow slanted sides that are1 to 1 1/2 inches deep. The pie plate is available inseveral sizes. The most common sizes being 8, 9 and 10inch diameters. They can be found made from manydifferent materials, such as aluminum, glass, stoneware,ceramic, and tinned steel. Pie plates are used to bakesingle crust and double crust pies. They are alsoavailable in a deep dish variety that has slanted sides thatare 2 to 2 1/2 inches deep and range from 9 to 11inches in diameter. The deep dish pie plate is most often

used to bake a savory dish. A pie plate is also referred toas a pie tin.

Popover Pan A baking pan or baking utensil as it may also bereferred, specifically designed to hold popover batter sothe popover, as it bakes, can rise up into a large, airypastry-like shape. Larger than traditional muffin tins, thepopover pan will typically be made with individual cupsjoined by wire racks that are constructed to hold thebatter and keep the baked contents away from touchingthe adjacent popovers as they enlarge when baked. Thecup expands outward from the base as it moves up tothe top of each cup where a lip is formed. The lipseperates the base and the head of the baked popover so

the base is uniform in shape and the head is allowed tobake into an irregular, puffy shaped popover, as thebaked batter "pops" up and over the cup. Popover pansgenerally are available in several sizes, both giant andsmall. The number of cups included in each pan may be4 or 6. Smaller pans may hold as many as 8 or 10 cupsfor individual popovers.


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Shortbread Pan Constructed of a heavy cast iron or a coated aluminumsurface, this type of pan is made for baking shortbreadcookies. Typically made with a non-stick surface, theShortbread pan is filled with the rich, buttery flavoreddough that is baked into a tender but crumbly texturefor cookies and dessert crusts. Made to produce thetraditional shape that is pressed into decorative moldsand baked until solid, a Shortbread Pan is contouredwith square or round pattern designs that include ridgesso the biscuit-like cookies can be broken apart evenlyafter cooking. This type of pan can bake not onlyshortbread cookies and biscuits, but also cakes, dessertbars, and various pan breads such as cornbread.

Springform

Pan

A round pan, with tall, straight sides that are removable.They can be found made of a variety of materials, such

as tinned steel, steel, stainless steel, and carbon steel.Many have non-stick surfaces. They range in size from 8to 12 inches in diameter with high sides of 2 1/2 to 3inches. The most common size is a 9 or 9 1/2 inchdiameter. The removable sides aid in removing cakesthat would otherwise be difficult to remove, such ascheesecakes and tortes. When purchasing a springformpan, be sure the sides and base fit accurately together fora tight fit.

Tart PanA round or oblong shallow pan with smooth or flutedsides and a removable bottom. The pan is constructedwith a removable bottom so the baked tart can bepushed up out of the pan, allowing the contents to beremoved easily and cleanly, while retaining the shapecreated by the fluted sides. Tart pans, which aremanfactured with non-stick surfaces, are available invarious sizes so tarts can be served as individual roundservings or as pie-shaped servings. The small pans forindividual round servings range in size from 3 to 5inches in diameter while the larger pans for pie-shapeservings commonly range in size from 9 and 11 inchesin diameter.

Tube Pan

Single Piece Construction

A deep baking pan that has a hollow tube in the center,which allows for more uniform baking. A tube pan isused for baking cakes such as angel food and spongecake. The pan holds the ingredients and after beingbaked, the pan is turned over so the firm cake that hasbeen formed into the decorative shape of the pan, fallsout onto a plate or counter to be prepared for serving.Tube pans can be made as a single piece of metal or astwo pieces of metal consisting of a side and a flat roundbottom that is removable. Also referred to as an angelfood cake pan


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Pan with Removable Bottom

COOKWAREconsists of different types of pots and pans that are used for specific purposes. Some of thepieces of cookware can be substituted for a type you may not have and still accomplish thetype of cooking you need to perform. Pots and pans are available in different sizes and madeof different types of material. Some materials are better than others when used for specificcooking methods.

When selecting the cookware for your kitchen, you should take the following points intoconsideration:

Budget - How much can you afford to spend on the pots and pans you purchase? Youshould purchase the best quality that you can afford. It will be well worth it in the long run.

Otherwise, you will find yourself replacing them in a short time. Cooking Habits - How much will you be cooking? Do you eat out a lot and buy

convenience food or do you like to prepare meals from scratch? Will you be entertaining alot?

Cuisine - Will you be making a lot of pasta, soups, or stir-fries? There are special pots andpans that assist in preparing these types of food.

Quantity -Will you be cooking for 1, 2 or several? Having the right size cookware will beimportant when preparing your food.

Cookware Materials

Cookware is made from many different materials. Understanding the differences will assistyou in making the best choice for your needs. Some of the most common cookware

materials are shown below with a description and pan care instructions for each.

Aluminum

Inside Coated with Stainless Steel

Aluminum cookware is fairly inexpensive incomparison to cookware made from othermaterials. Aluminum is lightweight but fairlystrong. It is a good conductor of heat and does noteasily distort when exposed to high temperatures.Aluminum works well for sauting and frying foodsbecause if its heat responsiveness. The drawback ofaluminum is that it reacts to acidic and alkalinefoods, causing it to corrode and affect the taste ofthe food being cook. Aluminum is generally used asa core heat conductor, or coated with stainless steelor an anodized coating to protect the food.

Pan Care: To care for aluminum cookware, wash the pans with hot soapy water. Avoid washing thecookware in hard water because it tends to darken the aluminum. To remove stains, use a cream of tarter


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and water paste.

Anodized AluminumThis is aluminum that has been given a specialfinish to protect it from corrosion. It is a goodconductor of heat and the special finish makes it

stick-resistant. It is a good choice of material tolook for in pots and pans for most any type ofcooking. Pots and pans made from anodizedaluminum are not dishwasher safe and can be darkin color, making it hard to see slight color changesin the food being cooked.

Pan Care: To care for anodized aluminum pans, do not cook foods that are highly acidic or alkaline inthem because they have a tendency to cause pitting in the coating. They should be washed by hand in hot

soapy water rather than in a dishwasher where the strong detergent would damage the surface of thecookware. To avoid scratching the finish, do not use abrasive materials on the surface of anodizedaluminum cookware.

Cast Iron Cast iron cookware is inexpensive to moderatelypriced. It is fairly heavy and conducts heat evenly.It heats slowly but once it is hot it holds the heatwell. This makes it good for deep frying and slow-cooking. It can be used on top of the stove and inthe oven. Drawbacks to cast iron are that it rusts,stains and becomes pitted when exposed to air,

moisture and certain foods.

Pan Care: To care for cast iron cookware, do not wash in soapy water but try wiping clean with a papertowel. Run hot water over stuck on food to help loosen and remove. After your cast iron pot has beenwashed it should be dried thoroughly. To prevent the pan from rusting, rid it of any excess moisture bysetting it on the stove over high heat until all moisture has evaporated and coat with oil before storing.

Lined Copper Copper is one of the more expensive materials usedto make pots and pans. It conducts heat evenly andis very responsive to heat. It heats up quickly andwill also cool down quickly when removed from

the heat, preventing sauts and delicate foods fromburning and becoming overdone. Because copperdistributes heat so evenly and efficiently, it is thebest choice for frying and sauting, but it is also agood choice for many other cooking methods.

One problem with copper is that it interacts witheverything it comes in contact with. Moisture in theair causes it to form a film on it that is poisonousand salty food causes a chemical reaction that canmake food have a metallic taste. To make thecopper pots and pans safe to use, they are linedwith tin, silver or stainless steel to protect anysurface that would come in contact with any food.Because copper reacts to everything it touches, itneeds to be polished regularly to keep its brightcopper shine.

Pan Care: To care for copper cookware, hand wash with hot soapy water and avoid using abrasivematerials to clean. Use copper polish to keep copper from tarnishing and free from white spots. The


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interior should be re-tinned every couple of years, depending on usage.

Non-Stick These pots and pans have had a coating applied tothem that prevents food from sticking and makesclean up easier. The non-stick surface is really an

advantage when cooking some foods, such asomelettes, and when reheating sticky foods, such asrice. It also reduces the amount of fat that isnormally required when cooking. The non-sticksurface is less efficient when using certain cookingmethods, such as sauting, because the coatinginterferes with the transfer of heat from theunderlying pan.

Pan Care: To care for non-stick cookware, use hot soapy water and avoid using abrasive pads or powders.If food does stick to the pan, soak in hot water to loosen stuck on food. A nylon scouring pad, nylon

scraper, or nonabrasive cleaner can also be used to help remove stuck on food. Do not wash in adishwasher. Also protect the non-stick surface by only using wooden, plastic, or coated utensils whencooking.

Porcelain

Enamel

Cast Iron Coated with Porcelain Enamel

Porcelain enamel is applied as a coating only onpots and pans made of other material, such as castiron or aluminum. It prevents them from corrodingor reacting with the food being cooked. A pancoated with porcelain on the inside cannot be usedfor sauting or frying but will work as a saucepanand can be used in the oven.

Pan Care: To care for porcelain enamel cookware, wash with hot soapy water. For stuck on food, soak inhot water to loosen. A nylon scouring pad, nylon scraper, or nonabrasive cleaner can also be used to help

remove stuck on food. Porcelain enamel can be cleaned occasionally in the dishwasher unless it has a non-stick interior surface. Limit the use of a dishwasher to avoid the strong detergent dulling the enamelsurface.

Stainless Steel Stainless steel cookware is moderately priced. It isthe most versatile material to use because it keepsits bright shine and has good tensile strength,preventing it from denting easily. Stainless steel is agood material for any type of pan because it doesnot corrode and does not react with alkaline oracidic materials. The one problem with stainlesssteel is that it does not conduct heat well. Tocombat this problem, pots and pans made fromstainless steel have should have a thick aluminumor copper core in the bottom of the pan to helpconduct heat more evenly and make the pan moreresponsive to heat. In the better quality pans, thealuminum or copper core also runs up the sides.


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You may find a stainless steel pan with analuminum or copper plate on the bottom but if theplate is not thick enough, it will not do an efficientjob of conducting heat evenly.

Pan Care: To care for stainless steel cookware, wash with hot soapy water. A nylon scouring pad or nylonscraper can be used to remove stuck on food. There are stainless steel cleaners that can also be used toremove stains and bring a shine back to the cookware. Stainless steel cookware can be washed in thedishwasher but the high temperatures in the drying process can cause the water spots. To avoid waterspots, remove the pan from the dishwasher before it is dry and wipe with a soft cloth.

Tempered GlassAvailable as flameproof and ovenproof glassware.Both types of glassware hold heat well but are notheat responsive. The flameproof glassware, whichis fairly expensive, can be used in the microwave,on the stovetop and in the oven. It heats unevenly,

resulting in hot spots that cause food to stick.Ovenproof glassware can be used in the microwaveand in the oven, but if used on the stovetop, itmust be used with a diffuser.

Pan Care: To care for tempered glass, wash in hot soapy water and soak to loosen stuck on food. Do notuse metal scrapers or abrasive powders to remove stuck on food. Tempered glass cookware is dishwashersafe.

Types of Pots and Pans

There are many types of pots and pans available for different cooking methods. Many of the typescan be used for more than one method. Shown below are some of the different types and a briefdescription of each.

Braiser PanA round or oval-shaped pan with two stay-cool handles and heavy domed cover. Thisis a heavyweight pan made of anodizedaluminum or stainless steel. Both types ofmaterial contain an aluminum or coppercore layer in the middle that runs all acrossthe bottom and up the sides, which spreadsheat evenly through the pan. Braising pans

can be used on the stovetop and in theoven. It is important that the cooking vesselhas a tight fitting lid so that the liquid doesnot evaporate. They are available in depthsranging from 2 to 3 inches and in varioussizes ranging from 10 to 13 inches indiameter or 2 quarts to 6 quarts. This pancould also be used as a casserole pan.

Broiler Pan Cookware is used to broil foods in the ovensuch as steaks, roasts, or various cuts ofmeat, poultry and vegetables. It is typically

constructed of stainless steel or heavy gaugesteel with a black porcelain enamel. BroilerPans consist of two sections, a low walledpan section and an upper cooking surfacethat is the broiler plate lid. The cookingsurface or lid, which contains open slits and


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small holes, holds the food as it broils whilethe pan below catches the drippings. Sincethe lid has only minimal openings, it keepsthe hot grease and drippings containedwithin the pan so they don't flare up and

burn the bottom of the food as it broils.Also known as a broiler roaster, ovenroaster or oven broiling pan.

Casserole A round or oval pan with steep sides, whichranges in size from 2 quarts to 12 quarts.The casserole pan can be found made frommany different materials. It is availablemade from the same high quality materialsas a saucepan or you may find it made fromglass, ceramic or earthenware. It may have a

cover but many times the cover is not usedwhen cooking the food in a casserole.Depending on the material it is made from,it may be used on the stove top but isgenerally used in the oven. It is used forcooking one-dish meals and the meal isserved at the table in the casserole pan.

Chef's PanA medium depth pan that generally hasflared or rounded sides but is sometimesfound with straight sides. It has a flatbottom and wide mouth, which accelerates

the evaporation of liquids. A chef's panmost often will have a long handle and atight fitting cover. It is made of a metal witha thick ground base that allows temperaturechanges to occur rapidly as the level of theheat applied to it changes, either increasingor decreasing for the best heat conduction.Chef's pans are available in a variety of sizessuch as 2, 3, 4, 5, or 6 quart. The height ofthe sides make it easier for sauting, fryingor steaming greater amounts of foods,

allowing sufficient space for turning andstirring of the contents. Chef's pans are verysimilar to saucier pans and either pan can beused interchangeably.

Chestnut Pan Made in the shape of a wide-walled pan or askillet, this roasting utensil is designedspecifically for heating the large, brown shellvariety of chestnuts over a stove or heatsource such as fire, gas or hot coals.Roasting chestnuts over an open fire is bestaccomplished with a longer handled

roasting pan or basket made from steelwires like a steel cooking basket, while thedeep-walled or skillet-like pan is best forcoals, gas or electric heat. Formed withlarge-sized holes in the bottom, theChestnut Pan allows the heat to have greaterexposure to directly heating the chestnuts in


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a shell as they cook.

Double Boile A double boiler consists of two pans whereone sits inside of the other. The bottom panis slightly larger so the top pan can fit inside.

The bottom pan contains hot water and thetop pan holds the ingredients that are beingcooked. This type of pan is used whenmaking delicate sauces that have a tendencyto separate if cooked on direct heat. Doubleboiler are often made from stainless steelbut can also be found made from othermaterials, such as enameled steel, aluminum,and glass.

Dutch OvenA round or oval, heavyweight pot with adomed cover. A Dutch oven has steep sidesthat range in depth from 2 to 4 3/4 inchesand range in size from 2 quarts to 6 quarts.You will find them made from stainlesssteel, anodized aluminum and cast iron.They are used for pot-roasting, stewing,braising, boiling pasta and making soup.They can be used on the stovetop and in theoven. Dutch ovens are a popular cookwareitem used when camping. Some cast ironmodels have legs, making it easy to set thepot over coals or a campfire.

Fondue Pot

Electric Fondue Pot

A type of cookware that consists of a potwith a heat source such as a portablecooking fuel or an electrical heating elementplaced directly below the pot that is used fora food preparation process known asfondues. The pot may be filled with cookingoil, wine, cheese, chocolate, or otheringredients depending on the food to beprepared. The heat source melts or fullywarms the contents so that food can bedipped into the pot and either cooked orcoated with its contents. Typical foods thatare dipped in fondue pots are small piecesof toast, bread, meat, fruits, or vegetables.They are dipped into the contents of thefondue pot and eaten as an appetizer or aspart of a meal. The word fondue is a Frenchterm meaning "to melt."

Frying Pan / SkilletA frying pan has a flat bottom with shortsides that are flared or sloped, which makesit easier to toss and turn food with a spatula.

The pan should be made of heavyweightmaterial that is responsive to heat, such aslined copper, stainless steel with a copper oraluminum core, anodized aluminum or castiron. There are also frying pans availablewith non-stick surfaces. It is used for fryingfoods but can also be used for sauting.


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Frying pans are available in several sizes,such as 6 ", 7", 8", 9" 10", 11", 12", and14". They are available in depths of 1 " to3" and generally come with a cover.

Glass Baking PanA baking pan made from tempered glass.The glass may be flameproof or ovenproofand are available in square and rectangularshapes of various sizes. The flameproofglassware, which is fairly expensive, can beused in the microwave, on the stovetop andin the oven. Ovenproof glassware can beused in the microwave and in the oven, butif used on the stovetop. The glass bakingdish is used to bake fish, meats, casseroles,vegetable dishes, breads, cakes and other

desserts.

Gratin pan A type of bakeware that is used to make thetraditional French food dish that is preparedwith a brown crispy top crust. The dish ismost often a shallow sided container that isoval in shape, however, it can also be roundwith sides that are deeper than the ovalshaped pan. Made from aluminum, steelcast iron or stoneware, the Gratin Panallows the food to cook evenly and in thesame amount of time as it takes the crust to

brown. Often made as a casserole, a potatodish or a vegetable dish, a gratin isbrowned under a broiler oven to producethe golden tan crust that represents the keyelement of this food. Gratin is also knownas au gratin.

Griddle

Square Griddle Pan

Two Burner Griddle Pan

A flat pan with a long handle constructed ofmaterials that conduct heat well, such ascast iron or aluminum, many of which havea non-stick surface and exterior for ease ofcleanup. Built to cook foods with a minimalamount of oil, most all Griddles aremanufactured with a small lip around theedge that keeps fat retained in the pan as itwarms and begins to run. Griddles, whichare designed to be placed over stovetopburners, are available in different shapes andsizes. There are one-burner griddles with around or square shape and there arerectangular griddles that are formed to beplaced over two burners. Many of theGriddles made of heavy gauge steel are

designed with metals that distribute heatwell so the cookware heats evenly across theentire surface. Also known as stovetop grillssince they accomplish many of the smallertasks of an outdoor grill, Griddles work wellfor cooking or grilling items such aspancakes, eggs, bacon, hamburger patties,


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small amounts of meat, and grillingvegetables or fruits.

Grill Pan

Flat Iron Grill Pan

Skillet Grill Pan

A heavy metal pan that consists of ridgesspaced evenly across the bottom that closely

simulate the grilling process when cookingvarious meats and foods. They are availablewith shallow sides and with deeper sidessimilar to a frying pan. The ridges raise thefood off the bottom surface of the pan,which helps prevent the food fromsteaming as it cooks. The ridges also serveas a method for allowing the fat containedin some foods to drain away from the foodand collect in the spaces between the raisedridges. Many grill pans are made from cast

iron. Cast iron needs to be seasoned butthere are manufacturers who produceenamel surfaced and factory seasoned castiron grill pans. Cast iron pans are also heavyand the handles get extremely hot, makingthem hard to handle. Even though cast ironis bulky, it is still the best material for a grillpan because of its ability to retain heat andto heat evenly. They are available in round,square, and rectangular shapes and range insize from 9 to 12 inches. There are alsodouble burner sizes available.

Meatloaf Pan Constructed like a traditional loaf pan, thistype of pan is made to allow fat anddrippings to be removed as the loaf bakes.They are made as two separate pans, onefitting within and above the bottom or basepan. As the food bakes in the upper panwhich contains numerous holes, the greaseand fat drops to the bottom pan positionedbeneath the upper pan. The removal of thedrippings may produce a slightly drier result

as the meat cooks, but it does eliminatemeat sitting in grease and fat as it bakes.Also referred to as Lo-Fat Loaf Pans.

Omelette PanAn omelette pan is basically the same as afrying pan. It is available made from thesame type of material as frying pans and isgenerally shaped the same. An omelette panwith a non-stick surface is beneficial whenmaking omelettes because it allows the eggsto release from the pan, making them easierto turn or flip. The omelette pan is also

available in an oval shaped pan that isgenerally 10 to 12 inches long. The oval panworks well for cooking foods such asomelettes, fish filets, and shell steaks. Themost common sizes for round pans are 8,10, and 12 inches.


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Paella Pan A cooking vessel that is used to prepare thefamous Spanish rice dish, paella. The pan isa large diameter, shallow skillet-like pan thatmay be made from cast iron, enameledmetal, or brushed aluminum. Some pans

may have higher sides resulting in a deeperpan, but the traditional pans areapproximately 14 to 16 inches in diameterand have the appearance of a medium tolarge skillet with a shallow depth. Mostpaella pans have handles on either side.

Roasting PanA rectangular shaped pan with low sides,which allows the heat from the oven toexpose the entire surface of the meat tocreate a browned exterior. The pan is

generally used with a rack to prevent themeat from sitting in its own juices andstewing instead of browning. See RoastingRacks. There are several sizes available.Select a size that allows approximately 2inches between the side of the pan and themeat. Also, be sure that there is at least 2inches of space between the outside of thepan and the sides of the oven so that therewill be proper air circulation. The roastingpans are available made from severaldifferent materials, such as stainless steel,

stainless steel with an aluminum or coppercore, aluminum with non-stick surfaces,anodized aluminum, lined copper andgranite.

Roasting Pans with High CoverAn oval shaped pan with deep sides and alarge domed cover. It generally has a flatrack included on the bottom of the pan.They are available in several sizes andmaterial, such as granite, anodizedaluminum, and stainless steel. The meat is

cooked with the cover on, which acts as anoven in an oven, resulting in the meatcooking more quickly and in a moisterenvironment. This results in moist, tendermeat. The deep-sided roasting pan, generallywithout the cover, is also used forcasseroles.

Saucepan A round pot with high straight sides and aflat bottom that is used for severalpurposes, such as cooking vegetables,heating soup, and making sauces. The

standard saucepan has straight sides butthere are other styles available that are usedfor special purposes. A saucepan known asa Windsor has sides that flare out andanother known as a saucier has sides thatare rounded. They are used to provide moreexposed surface to speed up reducing a
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sauce by allowing more evaporation andthey make it easier to stir and whisk foodout of the corners. Saucepans are made of asturdy material that is heat responsive, suchas lined copper or stainless steel with an

aluminum or copper core or bottom plate.They are available in several sizes. A smallsaucepan holds 1 to 1 quarts, a mediumholds 2 quarts, and a large saucepan holds at3 or more quarts. Most saucepans comewith a snug fitting cover.

Sauting PanA pan very similar to the frying pan, only ithas short, straight sides. It has a heavygauge bottom and is made from a materialthat is heat responsive, such as lined copper,

stainless steel with a copper or aluminumcore, or anodized aluminum. It is used forsauting foods but can also be used forfrying foods. The pan should have a longhandle and it generally comes with a cover.Some of the larger models have a loophandle opposite the long handle that is usedto assist in lifting the pan. The saut pan isavailable in various sizes, ranging from 6" to16" in diameter, and 2 " to 3 " in depth.

Sauteuse PanAn round, lidded pan with small handlesthat is often used to saut or braise a varietyof foods. With short to medium heightoutward sloping sides, a sauteuse pan is autensil for cooking casseroles, stews, andpasta dishes as well as meat and poultrydishes. Common in European households,this pan has a small curved handle on eachside instead of a single straight handle and istypically available in sizes ranging from 2.5quarts to 7 quarts.

Stir-Fry PanA round, deep pan that may have straightsides with a slightly rounded base or morecommonly a round base that slopes out andupward. Stir fry pans are available withseveral different sized handle lengths thatcan be selected to match the cookingprocess. The pan allows heat to be welldistributed across the base while the slopingsides make it easier to stir and turningredients as they cook. The Asian panreferred to as a "wok" is one traditional typeof stir-fry pan while other versions are often

available with bases and sides that arethicker in substance, not as curved, nor asdeep as the wok pan.Stir fry pans are often used to prepare andquickly sear multiple ingredients that go welltogether including various meats and


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vegetables mixed with sauces. The stir frypan is good for cooking food in a smallquantity of oil and for retaining the colorsand textures of the various ingredients.

Stockpot

Pasta Insert

A deep, straight-sided pot that is taller thanit is wide. It has two, securely attached, loophandles that are big enough to easily allowthe use of potholders or oven mitts. It isused for simmering large amount of liquid,such as stock, soup and stews, but alsoworks well for thick soups, chili and forboiling pasta. The pot does not need to bemade of anodized aluminum or copper topromote responsive heat reaction butshould have a heavy bottom to protect

against burning and scorching. Stockpotsare available in sizes ranging from 6 quartsto 20 quarts and generally include a cover.10, 12 and 14 quarts are standard sizes thatwill satisfy many uses. You will findstockpots made of several differentmaterials, such as stainless steel, aluminum,anodized aluminum, copper, and non-stickmaterials.

Pasta Insert: A perforated insert that fitsinside a stockpot. The insert acts as a

colander for draining pasta and is generallymade of stainless steel.

ok A bowl shaped pan that is used to quicklycook food over high heat. It is availablewith a rounded or flat bottom. Thetraditional type wok has a rounded bottomand is used over a flamed heat source, suchas a gas burner. The flat bottom wok wasdesigned to use on an electric burner or aceramic stovetop but can also be used on agas stove. The rounded woks come with a

ring that should be placed over the flamesto hold the woks steady. Woks are availablemade from various materials, such ascarbon steel, cast iron, stainless steal withaluminum inner layers, and metal with anon-stick coating applied. Cast steel andcast iron woks must be seasoned beforethey are used for the first time. Somevarieties of woks have one long handle,some have two short handles and othershave a long handle on one side and a short

one on the opposite side. The wok isapproximately 4 inches deep and can be 12to 16 inches in diameter. The wok is mostoften used for stir-frying but can also beused for sauting, steaming, deep-frying,

Roasting Racks - There are various types of racks available and they are generally made fromstainless steel or a non-stick coated metal, which makes clean up a lot easier. You may want to have


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a couple of the different types because some racks work better for different uses. Be sure it is bigenough and sturdy enough to hold the piece of meat you will be cooking and that it fits into yourroasting pan. When placed in the oven, there should be at least a 2" space between the meat and thetop of the oven. A brief description of the most common type of racks is shown below.

Flat Racks: A simple rack that lays flat in

the bottom of the roasting pan. It isavailable in a rectangular or oval shape andis made of thin wires running parallel toeach other the length of the rack. It willhave a couple of wires running at a rightangle to help support the parallel wires. Itdoes not work well for poultry because thelegs and wings have a tendency to fallthrough the wires.

Nonadjustable V-racks: Made of v-shaped pieces of metal that are attached to

a frame that has handles on it. This rackworks well to cradle the roast or bird andhold it in place, but because the metal barsare generally so far apart, the wings andlegs of a bird fall through. This makes itdifficult to turn the bird if necessary or toremove it from the rack without tearingthe wings and legs.

Adjustable V-racks: This V-rack has twosides made of thin wires attached to a

base. The sides can be adjusted to changethe width of the V that they form. Thisallows you to better fit the rack to themeat you are placing on it. A problem mayoccur if you have to turn the roast or birdon the rack because the rack has atendency to collapse.

Vertical Racks: This type of rack hasvertical prongs that are attached to around base. The prongs are inserted in thecavity of the bird and it is cooked looking

as if it is standing up. The wire prongsinserted into the bird help to speed up thecooking time by conducting heat into thebird. Roasting the bird in this manner alsoprovides a crispier skin but it also makesmore of a mess in the oven because youhave fat splattering in all directions. Theother problem with this rack is that it canonly be used on chickens or other birds ofthat size.

Basket Racks: A U-shaped piece of

perforated metal that has a handle on eachend. The rack resembles a basket. The U-shaped rack cradles the meat and whenused for a chicken, it holds the wings andlegs next to the body. It produces thecrispiest skin on a chicken due to its abilityto conduct heat. It is sometimes referred


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to as a cradle roasting rack. This rack onlyworks for small birds and roasts that are 5pounds or smaller.

Microwave Cookware - Cookware for the microwave is different than other cookware. Mostcookware that is used on the stovetop or in the oven cannot be used in a microwave oven.Microwave cookware is generally made from glass, ceramic or plastic and not all glass, ceramic andplastic containers are microwave safe. If a container is not microwave save it can heat up in themicrowave and become a safety hazard. Most plastics work well in the microwave oven but not all.If their label indicates that they are able to withstand boiling water and if it states that they aredishwasher safe, they should be able to withstand the heat from the microwave. Glassware for themicrowave should be heat-resistant. Non-heat-resistant glass cannot withstand the high and unevenheat from the microwave. Ceramic cookware should be unglazed. Glazed ceramic absorbs themicrowave energy too quickly, which can cause it to break or become heated to a high temperature.The best style of microwave cookware to use is a dish that has shallow sides and is round or oval inshape. There are microwave cookware sets available that contain different size and shape containersthat are suitable for the microwave.

Note: To test a dish or container to see if it is microwave safe,fill a 1-cup glass measuring cup with water and place it next tothe dish or container in the microwave. Start the microwave onhigh power and run for 1 minute. After a minute, check thewater and the container you are testing. The water should behot but if the container is also hot, it is not microwave safe.

Cookware Sets -You can purchase prepackage sets of cookware where the different pieces havebeen selected for you. You can generally gain some cost savings when buying the pieces in a set overbuying them separately but be careful that all the pieces are pots and pans that you will use. It shouldinclude a saucepan and lid, a frying pan, and a stockpot. A roasting pan would be anotherworthwhile piece in the set. Sets are available in different size groupings. If purchasing a set, selectthe best one possible for the amount you have allocated by paying close attention to the quality ofthe pieces and to what pieces you are getting in the set. If the set has several pieces that you willhardly ever use, it may make more sense to purchase one of higher quality that has fewer pieces thatare all commonly used. You will also want to select a set that is made from a material that is versatileenough to use for different cooking methods. Stainless steel with a copper or aluminum core orbottom plate would be good choice. Anodized aluminum cookware would also be a versatile choice.

If a cookware set will not give you the essential pieces for most of your cooking needs, considerbuying separate pieces of basic pans you need to start. There are four basic pans shown below thatwill satisfy the majority of your cooking needs.Saucepan - Purchase a 2 qt. saucepan, which can be used for making sauces, reheating soups, pasta,and rice. A stainless steel pan with an aluminum base, which would be moderately priced, is a goodchoice for this pan.

Frying Pan / Skillet - A 12 inch pan would be a good size to be used for several purposes, such asfrying meats, potatoes, pancakes and eggs, and can also be used for stir-frying, sauting and makingone dish meals on the stovetop. It should be purchased with a cover and be made out of stainlesssteel with a copper or aluminum core, or a non-stick aluminum pan with a non-stick coating wouldprovide a pan with easier clean up and one that required the use of less fat.

Roasting Pan - A roasting pan, which should be purchased with a rack, can be used for roastingmeat and poultry. It can also be used to make one-dish meals that bake in the oven, such as lasagna.An aluminum pan with a non-stick coating would provide a pan that is lightweight, heats evenly, andis easy to clean up.

Stockpot - An 8 to 12 quart size pot would be a good standard range of size to provide a pot thatcan be used for many purposes, such as making stock or soup, boiling long strands of pasta, cookingsweet corn, and boiling seafood. For a moderately priced pot, select a stainless steel pot with analuminum base, which will provide you with a pot that will conduct heat evenly.


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Tips:Reminder- Knife SafetyKnives are particularly dangerous pieces of equipment if used incorrectly, however they are essentialitem for anyone working in the kitchen. Here are some reminders : Always place a knife on the bench to give to another person, rather that pass it by hand to the

person. Never hold knives in the air or hold them with fingers overlapping the cutting zone. Don't use the knife as a screwdriver or can opener. Don't wave a knife around, point with it or turn around with it in your hand. Place on the

bench and then turn to talk to others. Never transport food on the blade of a knife. Never leave knives in sinks or under items. Blades are a hazards when not in a visual range. Always keep the knives separate and individually contained, wrapped or held with the point of

the knives secured, this includes in your toolbox or even in the picnic basket. Never hideknives under anything.

To choose a knife that is of good quality and best fits your needs, you need a basic knowledge of thevarious parts and construction of a knife. It is also beneficial to be familiar with the varieties ofknives that are available. The information below should be helpful in selecting and maintaining yourknives.

Knife Construction

Parts of a Knife

Tip The tip of the knife is at the opposite end of thehandle and is pointed, sharp and fairly thin. It istypically pointed but there are some knives with endsthat are cut off straight, rounded or at a slant. The tipis used for cutting small items, cutting food into thinstrips, and carving. It is also used for makingincisions, such as would be used when making a slit

in the side of pork chops or chicken breasts wherestuffing would be added.

Cutting Edge The cutting edge is the bottom edge of the blade thatruns from the heel to the tip of the blade. It is verysharp and can be straight cut or serrated. The cuttingedge is used to slice, cut or chop food items bothlarge and small, with the middle of the blade beingused most often.

The blade edges are available with different grinds,

which have different purposes. See Blade CuttingEdges for the different grinds that are available.
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Spine or Back The spine is the edge opposite the cutting edge onthe blade. It is thicker than the cutting edge and addsstrength to the blade. It has a smooth, blunt edge toallow the user to grip it with thumb and forefinger orto be able to apply pressure with fingers or the palmof a hand to add control to the task being performed.

Heel The heel is approximately the last two inches of theblade's cutting edge at the opposite end from the tip.It is used for cutting thick or coarse items thatrequire extra pressure or strength. It assists in making

faster more efficient cuts when the task calls for it.

Bolster A bolster is a thick piece of metal (collar or shank)that is at the end of the blade, just before the handle.It generally runs the full length from the spine of theblade down to the cutting edge. The bolster, alongwith the tang, gives the knife balance, which providesfor better control of the knife when cutting. It alsoprovides a place for fingers to be placed for comfort

and also provides protection from the blade. Thebolster is an indication that the blade was formedusing the forged process rather than being stamped.

Handle The handle is the part of the knife that holds theblade. The tang of the blade extends down in thehandle to attach the blade to the handle. The tang isriveted into the handle or is sometimes enclosed in aplastic or metal handle. It is important to get a goodfeel of the handle before purchasing a knife to besure it fits your hand properly. If it is too big or

small, it can result in inefficient use and can causetired and aching hands.

Tang The tang is the part of the knife blade that extendsinto the handle. The better quality knives have a fulltang that runs the entire length of the handle. It issandwiched in between the outside layers of the


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handle and generally contains several holes where it isriveted to the handle for durability. The tang takesthe same

Culinary Terminologies by Chef Rolly Ancha

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Transcript of Culinary Terminologies by Chef Rolly Ancha